Cook catfish quickly

©Associated Press
August 21, 2002

The name of this savory dish is one of its lengthier aspects, but hungry folk, please note: It takes about 20 minutes to prepare and 10 minutes to cook.

One of its secrets is the white fish used. Farm-raised catfish cooks quickly -- in fact, it should be cooked quickly because it's easily overcooked.

The recipe, with its lively combination of easily available ingredients and seasonings, was created by Elizabeth Terry, chef and owner of Elizabeth on 37th, a restaurant in Savannah, Ga.

Catfish Pan-Seared with Brown Butter on Black Olive Toast

• 3.8-ounce can sliced ripe olives, drained and minced
• 1-1/2 teaspoons coarse mustard
• 3-1/2 teaspoons olive oil
• 4 4- to 6-ounce farm-raised catfish fillets, 1/2-inch thick
• 1 teaspoon hot sauce
• 1 tablespoon lemon juice
• 2 tablespoons butter
• 2 ounces prosciutto or country ham, julienned
• 1 tablespoon capers, rinsed and chopped
• 3 tablespoons sliced almonds, toasted
• 4 1/2-inch-thick slices French bread

In a small bowl mix together olives, mustard and 11/2 teaspoons of the olive oil. Set aside.

Heat oven to 250 degrees. In a bowl, stir together 2 teaspoons olive oil, hot sauce and lemon juice. Brush on both sides of catfish. Heat a nonstick skillet over medium-high heat and add fillets, two at a time. Cook 4-5 minutes per side or until brown, turning only once. Repeat with remaining catfish fillets. Transfer to a baking dish and keep warm in a 250-degree oven.

Over medium heat, melt butter in the same skillet. When lightly brown, add prosciutto and saute for about 1 minute. Remove from heat; add capers and almonds. Just before serving, toast French bread and spread with olive mixture. Place a piece of toast on each plate, top with catfish and spoon over prosciutto-butter sauce.

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